Chewy Peanut Butter Coconut Protein Cookies

Gluten-Free, Dairy-Free, Refined Sugar-Free & High-Protein

These healthy peanut butter protein cookies are everything you want in a nourishing treat! soft, chewy, naturally sweetened, and packed with protein. Made with wholesome ingredients like natural peanut butter, almond flour, pure maple syrup, and Designs for Health PurePaleo Vanilla Protein, they are dairy-free, refined sugar-free, and SO satisfying! Perfect for meal prep, a nourishing afternoon snack, a post-workout treat, or a healthier dessert, these cookies deliver the classic flavour of peanut butter cookies with a nutritious twist. The optional shredded coconut adds a delicious hint of sweetness and texture, making them a wholesome treat everyone will love!

What You Need (Makes 10–12 Cookies)

½ cup natural peanut butter

1 large organic egg

2 tablespoons melted coconut oil

3 tablespoons pure maple syrup

1 teaspoon vanilla extract

⅓ cup Designs for Health PurePaleo Vanilla Protein

½ cup almond flour

¼ cup oat flour

½ teaspoon baking soda

¼ teaspoon sea salt

Optional: ¼ cup unsweetened shredded coconut

How To Make

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the peanut butter, egg, coconut oil, maple syrup, and vanilla extract until smooth and fully combined.

Add the protein powder, almond flour, oat flour, baking soda, sea salt, and shredded coconut if using.

Mix until a thick cookie dough forms.

Allow the dough to rest for 5 minutes. This helps the protein powder and oat flour absorb moisture and creates the perfect chewy texture.

Using a cookie scoop or spoon, portion the dough into 10–12 cookies and place onto the prepared baking sheet.

Gently flatten each cookie slightly with the back of a fork.

Bake for 9–11 minutes, or until the edges are lightly golden and the centres still appear slightly soft.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. They will continue to set as they cool.

Notes

For extra coconut flavour and texture, add ¼ cup unsweetened shredded coconut.

If the dough feels too wet, add 1–2 tablespoons of almond flour.

If the dough feels too dry, add 1 tablespoon peanut butter or maple syrup.

These cookies are soft and chewy with lightly crisp edges and become even more flavourful the next day.

Store in an airtight container for up to 5 days or freeze for up to 3 months.

Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay